Paprika
Paprika Extract INS 160 c (i), E 160 c · Paprika Oleoresin, INS 160 c (ii)
Paprika extract is obtained by extracting strains of paprika from the ground fruits of Capsicum annuum L. It contains both colour and flavour components and is widely used in food applications. The extract contains the major colouring principles Capsanthin and Capsorubin.
Applications in the Food Industry such as:
-
- Meat products
- Confectionery
- Snacks
- Surimi and seafood
- Seasonings and spice blends
- Soups and sauces
- Dressings and marinades
- Processed cheese
- Fruit preparations
- Beverages
- Fine bakery wares
- Ice cream and water ice
- Desserts
- Dairy products
Specification and Regulatory status
- USA:
Paprika (ground dried pod of mild capsicum (Capsicum annuum L.)) – additive exempted by certification, GMP in food
https://www.ecfr.gov/current/title-21/section-73.340
Paprika Oleoresin (combination of flavor and color principles obtained from paprika (Capsicum annuum L.) by extraction) – additive exempted by certification, GMP in food
https://www.ecfr.gov/current/title-21/section-73.345
- CODEX:
Paprika extract INS160c(ii) – JECFA monograph ; JECFA evaluation
Own limits in multiple food categories GSFA
Paprika Oleoresin INS160c – JECFA monograph – Specification Monograph prepared by the meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA), 59th Meeting 2002.
- EU:
PAPRIKA EXTRACT, CAPSANTHIN, CAPSORUBIN – Purity criteria Regulation 231/2012
Group II: Colour at quantum satis – Regulation (EC) No 1333/2008